Thursday, 9 July 2009

16. Port Wine Punch



(Use large bar glass)

The same as claret punch, using port wine instead of claret, and ornament with berries in season.

3 ounce - Cockburn's Ruby Port - 20%ABV
1 1/2 table-spoonful caster sugar.
1 slice of lemon (1/8)
2 or 3 do. orange. (1/4)


Method: Squeeze lemon and orange into glass, add sugar, and stir until dissolved. Add port wine, fill with cracked ice and shake well for approximately 10 seconds.
Glass: Boston
Garnish: Lemon slice, orange slice and seasonal berries.
Ice: Cracked ice
Notes: As per the Sherry Punch, the nose was all about the citrus, again mainly coming from the orange. The palate was dominated by dark fruits, - blackberry, raspberry, dates, raisins and blackcurrant were all in there - finely balanced with the citrus and a sweetness reminiscent of honey/maple syrup. Hints of vanilla were also noticeable. A long finish, slightly spiced, almost like sweet chilli.

As someone who loves finishing a meal with a cheeseboard and a glass or two of port, this was one of my favourite drinks so far. Pleasantly surprising as it wasn't as rich as I thought it might turn out. I think it'd be a very versatile drink which would taste extraordinary were you to add some gin or St. Germain to it. A great summer drink which would be ideal for making in pitchers for a large group.

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Adam Elmegirab
Bar Consultant / Compounder
Evo-lution / Dr. Adam Elmegirab's Bitters

E-mail: adam.elmegirab@evo-lution.org
Web: www.evo-lution.org / www.bokersbitters.co.uk
Facebook: Adam Elmegirab / Evo-lution Bar Consultancy / Dr. Adam Elmegirab's Bitters
Twitter: @AdamsBitters

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